Salad with Chickpea Topping
30 min
Vegan
62174
For 2 Portions
260 g
chickpeas
160 g
cherry tomato
6 g
parsley, fresh
2/3
red bell pepper
1/2
iceberg lettuce
1/2
red onion
1/2
yellow onion
3 tbsp
olive oil
2 tsp
agave syrup
1 tsp
mustard
1 tbsp
apple cider vinegar
1 clove(s)
garlic
2/3 tsp
turmeric
2/3 tsp
baking powder
2/3 tsp
cumin, ground
1/3 tsp
cinnamon, ground
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash parsley, shake dry, and chop.